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Japanese Mushroom, Tofu, and Vermicelli Soup

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Level: Easy

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Description

This Japanese soup from The Daring Gourmet is made with flavorful shiitake and enoki mushrooms, tofu, and vermicelli in a delicious mirin-sake infused broth.

Ingredients

  • 4 cups Chicken Stock
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Mirin (can Substitute 1 Tablespoon Sherry And A Pinch Of Sugar)
  • 1 Tablespoon Sake (can Substitute 1 Tablespoon White Wine With A Dash Of Rice Vinegar)
  • 4 ounces, weight Tofu, Drained And Cut Into 1/2 Inch Cubes
  • 2 ounces, weight Shiitake Mushrooms, Thinly Sliced, Stems Discarded
  • 2 ounces, weight Enoki Mushrooms, 1 Inch From Bottom Cut Off And Discarded
  • 2 ounces, weight Cellophane Noodles Or Chinese Vermicelli
  • 3  Green Onions, Sliced Diagonally
  • Extra Enoki Mushrooms And Green Onions For Garnish

Preparation

Add the chicken stock, soy sauce, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 6 minutes. Add the green onions and simmer for another 2 minutes.

Serve immediately.

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